Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

Few desserts can capture the perfect balance of buttery richness, delicate crumble, and fruity sweetness like these Buttery Raspberry Crumble Cookies with a Sweet Jam Filling. Every bite is a harmonious mix of tender, melt-in-your-mouth cookie, a sweet and tangy raspberry center, and a slightly crisp topping that gives the perfect textural contrast.

Whether you’re baking for a holiday celebration, a cozy afternoon treat, or a special gift, these cookies are guaranteed to impress. Their classic flavor profile, paired with the irresistible crumble texture, makes them a standout on any dessert table.

Why You’ll Love This Recipe

• Tender, Buttery Crust: Soft yet firm enough to hold a luscious jam filling.
• Perfectly Sweet & Fruity: Raspberry jam adds a tangy contrast to the rich dough.
• Textural Delight: Crumble topping adds a satisfying crunch.
• Quick & Easy: Ready in about 30–35 minutes.
• Customizable: Can swap raspberry jam with other fruit preserves or nut butter.

Ingredients Breakdown

This recipe yields a batch of jumbo muffin-sized cookies. Ingredients are grouped for clarity:

For the Cookie Dough

• 1 cup unsalted butter, softened
• ¼ cup granulated sugar
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon kosher salt

For the Filling

• ½ cup seedless raspberry jam

Tools & Equipment Needed

• Jumbo muffin tin
• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Spoon or cookie scoop
• Spatula
• Knife (for releasing cookies if needed)
• Oven

Step-by-Step Instructions

Step 1: Prepare Oven and Muffin Tin

• Preheat your oven to 350°F (175°C).
• Spray a jumbo muffin tin with non-stick cooking spray or grease and lightly flour the wells.

Prepping the pan ensures the cookies release easily after baking.

Step 2: Make the Cookie Base

• In a mixing bowl, cream together softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1–2 minutes until light and fluffy.
• Add flour and salt, mixing just until combined. The dough should remain slightly crumbly.

Avoid overmixing to maintain a tender, delicate cookie.

Step 3: Form the Cookie Base

• Scoop about ¼ cup of the mixture into each muffin well.
• Press the dough evenly into the bottom and slightly up the sides, creating a well in the center for the jam.
• Press gently to compact the dough without overpacking.

Step 4: Add the Raspberry Filling

• Spoon ½ to 1 tablespoon of raspberry jam into the center of each cookie base.

Seedless jam works best for a smooth, even filling.

Step 5: Add the Crumble Topping and Bake

• Sprinkle each cookie with a heaping tablespoon of the remaining dough mixture.
• Bake in the preheated oven for 18–22 minutes, or until the edges are lightly browned.

Keep an eye on the cookies toward the end to avoid over-baking.

Step 6: Cool and Serve

• Allow cookies to cool completely in the pan.
• To remove, gently run a knife around the edges if needed.
• Serve and enjoy the sweet, buttery, and fruity delight!

Tips & Variations

• Jam Substitutions: Try strawberry, apricot, or blueberry preserves for a different flavor.
• Nutty Twist: Add finely chopped nuts (almonds or hazelnuts) to the crumble topping.
• Mini Version: Use a standard muffin tin for bite-sized cookies perfect for kids’ lunchboxes.
• Gluten-Free Option: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
• Storage Tip: Store in an airtight container at room temperature for up to 3 days or freeze for longer shelf life.

Flavor Profile & Pairings

Taste & Texture:

• Buttery Base: Rich and tender with slight crumble.
• Fruity Sweetness: Raspberry jam provides a tangy, sweet punch.
• Crispy Topping: Light crunch complements the soft interior.

Serving Suggestions:

• Pair with a cup of tea or coffee for afternoon enjoyment.
• Serve alongside vanilla ice cream for an indulgent dessert.
• Great addition to a holiday cookie platter or gift box.

Nutritional Overview (Per Cookie, Approx.)

Nutrient	Amount
Calories	180–200 kcal
Fat	10 g
Saturated Fat	6 g
Carbohydrates	22 g
Sugar	12 g
Protein	2 g
Fiber	1 g
Sodium	45 mg

Dietary Notes: Vegetarian-friendly, contains dairy, can be adapted for gluten-free diets.

Make-Ahead & Meal Prep Tips

• Prepare Dough in Advance: Store in the refrigerator for up to 24 hours before baking.
• Jam Filling: Keep in an airtight container until ready to assemble.
• Freezing Option: Assemble cookies up to Step 5 and freeze unbaked for 1–2 months. Bake directly from frozen, adding a few extra minutes to baking time.
• Storage: Once baked, store in an airtight container for 2–3 days at room temperature.

FAQs

1. Can I use frozen raspberries instead of jam?
Yes! Cook them down with a little sugar to make a thick filling.

2. How do I prevent the crumble from burning?
Watch the cookies toward the end and bake until edges are lightly golden.

3. Can I make these mini cookies?
Yes, use a standard muffin tin and adjust baking time to 12–15 minutes.

4. Can I replace almond extract?
Vanilla extract alone works, though almond extract adds depth and nutty aroma.

5. How do I make them dairy-free?
Use vegan butter or margarine in place of unsalted butter.

Cooking Timeline (At a Glance)

Task	Time
Prep Dough & Pan	10 minutes
Assemble Cookies	5 minutes
Bake	18–22 minutes
Cool	5–10 minutes
Total	30–35 minutes

Serving Suggestions

• Serve warm for gooey, fresh-from-the-oven taste.
• Dust with powdered sugar for a festive look.
• Plate alongside a small scoop of vanilla or raspberry ice cream for extra indulgence.
• Arrange on a holiday dessert platter or gift tin for friends and family.

Recipe Variations

1. Chocolate Raspberry Crumble: Add chocolate chips to the dough or topping.
2. Mixed Berry: Use a combination of raspberry, blueberry, and strawberry jam.
3. Nutty Crumble: Fold in finely chopped almonds, pecans, or walnuts.
4. Mini Tartlets: Use mini muffin tins for individual cookie tartlets.

Ingredient Spotlight

Unsalted Butter

• Selection: High-quality unsalted butter ensures flavor control and creaminess.
• Storage: Keep refrigerated; can be softened at room temperature for 10–15 minutes.
• Role: Adds richness, helps create a tender, melt-in-your-mouth texture.

Raspberry Jam

• Selection: Seedless is preferred for smooth filling.
• Storage: Refrigerate after opening.
• Role: Provides fruity sweetness and a soft contrast to the buttery crumble.

Pro Baking Tips

• Do not overmix the dough after adding flour to keep the cookies tender.
• Press the dough lightly into the muffin wells for a delicate crust.
• Reserve a bit of dough for topping to ensure a generous crumble layer.
• Use fresh jam or homemade preserves for the best flavor.
• Cool completely before removing from the pan to avoid breaking the delicate edges.

Storage & Freezing Guide

• Room Temperature: Store in an airtight container for 2–3 days.
• Refrigeration: Extend shelf life to 5 days.
• Freezing: Cookies can be frozen unbaked in the muffin tin or assembled; bake from frozen, adding 2–3 minutes to baking time.
• Reheating: Warm briefly in a low oven to restore crumble crispiness.

Nutrition Estimate Table (Per Cookie)

Nutrient	Amount	Notes
Calories	180–200 kcal	Depending on size
Protein	2 g	Small contribution from flour
Fat	10 g	Mainly from butter
Saturated Fat	6 g	From butter
Carbs	22 g	Includes sugars from jam
Fiber	1 g	From flour and jam
Sugar	12 g	From sugar and jam
Sodium	45 mg	From salt in dough

Expanded Conclusion

Buttery Raspberry Crumble Cookies with a Sweet Jam Filling are a dessert that delights on every level—rich, buttery, crumbly, and bursting with fruity flavor. Quick to assemble and bake, they are perfect for holidays, gifting, or simply treating yourself to a homemade sweet indulgence.

With their buttery base, raspberry-filled center, and crisp topping, these cookies strike a perfect balance between indulgence and nostalgia. Whether enjoyed warm from the oven or stored for later, they’re a dessert that’s hard to resist and easy to love.

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